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Preheat oven to 450 F. Pour 2-3 tablespoons of avocado oil into a heavy bottom baking dish or large cast-iron skillet and place it in the oven while it preheats.
In a shallow mixing bowl, combine chickpea flour and water, whisking together until thick and gooey. This will act as your binder between the cauliflower and flour mixture. In a large ziplock bag mix together flour, spices, salt, and pepper.
Dip each floret into the chickpea flour mixture until completely submerged. Once coated, place 4-5 florets at a time in the flour mixture. Seal the ziplock bag and shake until florets are completely coated. Place the battered cauliflower in the baking dish and repeat until all the cauliflower is covered.
Bake for 10 minutes. Pull out of the oven, flip cauliflower over and return to the oven for an additional 10 minutes.
While cauliflower is baking, make your sauce. Place all the ingredients in a small saucepan and cook over medium-low heat until the butter has melted. Remove from heat and set aside to let cool.
Once cauliflower is ready, remove from the oven. Coat cauliflower with Buffalo Sauce completely and return to the oven for an additional 10 minutes until cauliflower is crispy on the outside.
Remove from oven and let cool 10 minutes before serving with homemade ranch dressing, carrots, and celery.